Crunchy corn chip salad with lime dressing
6
Points®
Total time: 25 min • Prep: 10 min • Cook: 15 min • Serves: 4 • Difficulty: Easy
This is a fun, crunchy and colourful dish perfect for a hot summer’s night.
Ingredients
Corn
2 cob(s), large, (2x250g cobs)
Extra light sour cream
⅓ cup(s), (80g)
Lime rind
2 tsp, finely grated
Lime juice
2 tbs
Baby spinach
100 g
Tomato(es)
2 medium, cut into wedges
Red onion
½ medium, thinly sliced
Lebanese cucumber
1 medium, quartered, chopped
Yellow capsicum
1 medium, thinly sliced
Flavoured corn chips
100 g, cheese
Lime(s)
1 medium, cheeks to serve
Oil spray
1 x 3 second spray(s)
Instructions
1
Heat a chargrill or barbecue over medium heat. Lightly spray corn with oil. Cook, turning, for 8-10 minutes, or until lightly charred and tender. Cool slightly. Use a sharp knife to remove kernels from cob. Discard cob.
2
Meanwhile, combine sour cream, rind, juice and 1½ tablespoons water in a small bowl until smooth.
3
Combine spinach, tomato, onion, cucumber, capsicum, corn chips and corn in a bowl. Divide among serving bowls. Drizzle with lime dressing.
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